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Homemade One-Pot Mexican Street Corn Pasta with Chicken photo
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One-Pot Mexican Street Corn Pasta with Chicken

This One-Pot Mexican Street Corn Pasta with Chicken is packed with smoky, spicy, and creamy flavors for a quick, comforting weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, Mexican, One-Pot, Pasta, Quick
Servings: 4 servings

Ingredients

  • 8 ounces pasta your choice, but penne or rotini work great
  • 1 tablespoon olive oil for sautéing
  • 2 chicken breasts diced
  • 1 teaspoon chili powder for that smoky heat
  • 1 teaspoon cumin for warmth and depth
  • 1 teaspoon garlic powder for aromatic flavor
  • 1 cup corn frozen or fresh, either works beautifully
  • 1 cup diced tomatoes canned or fresh for juiciness
  • 1 cup chicken broth to simmer the pasta and infuse flavor
  • 1 cup heavy cream for a luscious sauce
  • 1 cup shredded cheddar cheese for melty richness
  • 0.5 cup crumbled feta cheese adds a tangy contrast
  • 0.25 cup chopped fresh cilantro for a burst of freshness
  • salt and pepper to taste
  • lime wedges for serving, to brighten the dish

Instructions

  • Start by heating the olive oil in your large skillet over medium-high heat. Toss in the diced chicken breasts and season with chili powder, cumin, garlic powder, salt, and pepper. Sauté until the chicken is browned on all sides and cooked through, about 5-7 minutes.
  • Once the chicken is cooked, add the corn kernels and diced tomatoes directly into the skillet. Stir everything together and let it cook for 2-3 minutes until the corn is tender and the tomatoes release their juices.
  • Pour in the chicken broth and heavy cream, then add the pasta. Stir well to combine all ingredients.
  • Bring the mixture to a gentle boil, then reduce heat to medium-low and cover the pan. Let it simmer for about 10-12 minutes or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  • Remove the lid and sprinkle shredded cheddar cheese and crumbled feta over the pasta. Stir gently until the cheeses melt into the sauce, creating a creamy, cheesy coating. Add the chopped fresh cilantro and stir to combine.
  • Serve the pasta hot with lime wedges on the side for squeezing. The citrus juice adds a fresh, tangy brightness that balances the rich, creamy flavors perfectly.

Equipment

  • Large deep skillet or sauté pan with a lid
  • Sharp knife and cutting board
  • Measuring Spoons and Cups
  • Wooden spoon or silicone spatula
  • Colander

Notes

  • Use gluten-free pasta to make this dish gluten-free friendly.
  • Substitute heavy cream with coconut or cashew cream and use dairy-free cheeses for a dairy-free version.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth to loosen sauce.
  • Stir occasionally while simmering to prevent burning on the bottom of the pan.
  • Adjust seasoning and lime juice to taste before serving for best flavor balance.